| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Casseroles, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Egg yolks — well beaten | |
| 1 | c | Corn — cooked |
| 1 | sm | Onion — chopped |
| 1 | sm | Green pepper — chopped |
| 2 | tb | Shortening |
| 1 | c | Rice — cooked |
| 1/2 | c | Cheddar cheese — grated |
| Salt and pepper — to taste | ||
| ds | Paprika | |
| Strips bacon |
INSTRUCTIONS
Mix together beaten egg yolks and corn. Saute onion and green pepper in the shortening and add to egg and corn mixture. Lightly fold in cooked rice. Place half the mixture in abaking dish, add 1/4 cup of cheese, salt, and pepper, then remaining corn mixture. Cover with remaining grated cheese. Dust with paprika and lay strips of bacon across the top.Bake in a 400^ oven for 20 minutes, or until bacon is cooked. Recipe By : The Foxfire Book of Appalachian Cookery From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”